Radio is blaring out Motorhead’s version of Sympathy for the Devil, and I am contemplating the sweetheart cabbage, lying forlornly in the wok wot does double duty as a vegetable bowl. Nigel Slater to the rescue! This was tasty and left an decent amount of parmesan sauce that I am scheming how to reuse tomorrow night…..*
*the aubergine tries quietly to sidle under the red onions, unaware that they will share its fate…..mwah hah hah….
Roast Cabbage & Sprouts with Parmesan & Smoked Paprika Sauce
- Large sweetheart or other white cabbage, cut widthways into slices 2-3 cm thick (Nigel suggests not savoy, which I’m inclined to agree with)
- Handful large sprouts, peeled and sliced finely
- Half a white onion, chopped roughly
- Two garlic cloves, minced
- Black pepper / salt / smoked paprika
- Olive oil
- Lemon juice
- Grated parmesan
- Milk (soy or cow, skimmed or full fat depending on taste)
- Lump margarine or butter
- (To serve) chunks of bread (preferably a rough brown roll, bought last minute and at a reduced price from the supermarket). If not, cooked rice should be a good accompaniment.
Mix the garlic, some lemon juice, olive oil and black pepper. Place the sliced cabbage onto a baking tray and drizzle with the mixture.
Place in the oven, at 200C/Gas mark 6 and roast for 25 minutes.
About 15 minutes in, heat the milk in a saucepan with the onion, bring to the boil and then set to one side.
After 25 minutes, turn the cabbage over and dust with parmesan. Create a space on the baking tray and add the sprouts. Drizzle with a little olive oil and parmesan.
Return to oven and cook for another 15 minutes.
Melt the marge in a pan, add enough plain flour to create a paste, and then sieve the onion out of the milk and gradually add to the butter/flour mix, stirring to create a smooth sauce. Add a little salt, and some smoked paprika, black pepper and a generous dash of parmesan. Simmer at very low heat.
Place the cabbage and sprouts on a plate, pour over the sauce and scoff down with bread.